Turkey Breast "in Porchetta", Roasted Brussels Sprouts, Pommes Puree (aka Mashed Spuds), Cran-Apple Sauce
Turkey breast roll cut and stuffed with a mixture of herbs, garlic and chili flakes, then rolled up and wrapped in its own skin. Cooked improvised sous vide in a pot of water in the oven at 62°C / 144°F for four hours. (This is seriously easier to control temp than using the stovetop, only had to adjust temp 2-3 times in four hours; go-to method from now on.) When done, into that same low oven on a sheet tray for 30 minutes to dry out the skin a bit, then....... into the fryer!
Made the most outrageously crisp skin you can imagine.
The only down side was I did the Heston Blumenthal mashed taters with the lime jelly cubes.... except the jelly never set up. In fact, it's been in the fridge overnight and still isn't set. Hrmpf.
Also learned that 62°C / 144°F is not sufficient to remove the raw 'bite' from garlic. So next time I'll probably lightly cook the herb mixture and cool it before adding it to the roll.